Edit and Find may help in locating desired links. If links don’t work you can try copying and pasting into Netscape or Explorer Browser Definitions of International Food Related Items (Revised 2/14) [A] [B] [C] [D] [E] [F] [G] [H] [I] [J] [K] [L] [M] [N] [O] [P] [Q] [R] [S] [T] [U] [V] [W] [X] [Y] [Z] A Aaloo Baingan (Pakistani): Potato and aubergines (eggplant) Aaloo Ghobi (Paskistani): Spiced potato and cauliflower Aaloo Gosht Kari (Pakistani): Potato with lamb Aam (Hindu): Mango Aam Ka Achar (Indian): Pickled mango Aarici Halwa (Indian): A sweet made of rice and jaggery Abaisee: (French): A sheet of thinly rolled, puff pastry mostly used in desserts. Abalone: A mollusk found along California, Mexico, and Japan coast. The edible part is the foot muscle. The meat is tough and must be tenderized before cooking. Abats: Organ meat Abbacchio: Young lamb used much like veal Abena (Spanish): Oats Abenkwan (Ghanaian): A soup made from palm nuts and eaten with fufu. It is usually cooked with fresh or smoked meat or fish. Aboukir: (Swiss): Dessert made with sponge cake and chestnut flavored alcohol based crème. Abuage: Tofu fried packets cooked in sweet cooking sake, soy sauce, and water. Acapurrias (Spanish, Puerto Rico): Banana croquettes stuffed with beef or pork. Page 1 of 68 Acar (Malaysian): Pickle with a sour sweet taste served with a rice dish. Aceite (Spanish): Oil Aceituna: (Spanish): Olive Acetomel: A mixture of honey and vinegar, used to preserve fruit. Accrats (Hatian, Creol): Breaded fried cod, also called marinades. Achar (East Indian): Pickled and salted relish that can be sweet or hot. Achar (Indian): Any kind of pickle Achat (Asian): Appetizer of vegetable picked in turmeric powder and spicy herbs with sesame seeds. Achhar (Hindu): Pickle Ackee (Caribbean): Bright red in color. Fruit, when it is ripe opens up to reveal large black seeds and a white flesh. Adapradaman (Indian): Sweet made with jackfruit. Addai (Indian): Rice, lentils, fried like a pancake. Ade: Drink made by combining citrus juice, water, and sugar (such as lemonade). Adhirasam (Indian): A sweet made from whole wheat. Adjika (Russian): Highly spiced tomato traditional sauce with garlic that accompanies grilled meat or chicken. Adobo (New Zealand): Dish made from chicken, pork, squid (pusit) or vegetables stewed in vinegar, soy sauce, garlic, peppercorns and bay leaf. A more complicated preparation is soaked in garlic and oil. Agriduice (Spanish): Sweet and sour Aguacate Palta (South America): Avocado Agua De Azucar (Spanish): Water plus sugar Agua De Coco (Spanish): Coconut water Agua De Sal (Spanish): Water and salt Page 2 of 68 Ail (French): Garlic Aish (Egyptian): Soft, flat bread. Aji (Spanish): Pepper Ajo (Spanish): Garlic Akoho sy voanio (Madagascan): Chicken prepared with fresh coconut and rice. Akoko Nkarakara (Ghanaian): A light chicken soup cooked with hot spices (chilies), tomatoes and sometimes garden eggs or aubergines. Akpith (Ghana): Corn/maize and bean flour snack. Albahaca (Spanish): Basil Albondigas (Spanish): Meatballs, usually in a tomato sauce Al Cachofa (Spanish): Artichoke Alecha (Eritrean): Mildly seasoned chicken or beef stew. Alfajores (Argentina): Mixture of butter, sugar, yolks, vanilla, cornstarch, baking powder, and baked to make cookies. Alicha Tibs (Ethiopian): A meal of beef cooked with bland onions. Alioli: Sauce made with garlic, egg, and olive oil. Alligator Haebler (Continental): Appetizer made from farm-raised whitetail alligator dredged in flour, then sautéed with capers, lemon, sherry, and chardonnay wines. Allu Tikka (Appetizer): Mashed Potato served with special spices. Almejas (Spanish): Clams Almendrados (Spanish): Almond cookies Aloo (Hindu): Potato Alsacienne (French): Sauerkraut and pork Alu Gobbi (Indian): Cauliflower cooked with potatoes and spices in a sauce. Amaebi (Japan): Sweet shrimp left uncooked and served most commonly as a sushi. Page 3 of 68 Ammonia Coke (Southern USA): Coca-cola with a little ammonia. It was popular in West Virginia to cure various ailments. It can still be found in older pharmacies with soda fountains. Ampesi (Ghanaian): Cooked sliced, yam/cassava/cocoyam eaten with a stew. Anago (Japan): Salt water eel, eaten raw mostly in Japan. Ananas (French): Pineapple Angel Hair Pasta (El Salvador): Pasta mixed with sea food. Apio (Spanish): Celery Aponkye Nkarakara (Ghanaian): A light soup of goat meat cooked with hot spices (chilies), tomatoes and sometimes garden eggs or aubergines. Apor Ayam (Indonesian): Chicken stew cooked in coconut milk sauce. Appalam (Indian): Side dish eaten with rice and sambar. Aqtuna (Spanish): Tuna Arem Arem (Indonesian): Snack made from steamed rice shaped in a roll and filled with chicken and vegetables. Arepas (Venezuela): Corn, salt, and water mixed into dough and fried on a griddle until firm and hollow. Arepitas (Spanish): Chips made with cooked flour and spices. Arpa (Hungarian): Barley Arroz Con Leche (Spanish, Dominican Republic): Dessert or a meal of rice cooked in milk with cinnamon and sugar. Arroz Con Pollo (Panama): Chicken and rice which is often garnished with tomato and vegetables. Artany (Hungarian): Castrated male pig Artichaut (France): Artichoke Artischoke (Austria): Artichoke Artisjok (Belgium): Artichoke Page 4 of 68 Artiskok (Denmark): Artichoke Ashure (Turkish): Pudding made of cereals, dried and fresh fruits, nuts, sugar, and spices. Often referred to as "Noah's pudding." Asopao (Spanish, Dominican Republic): Soup with rice, meat, vegetables and roots. Asparges (Denmark): Asparagus Asperge (Belgium): Asparagus Asperge (France): Asparagus Awabi (Japanese): Mollusk, related to sea snail. Has a clam like taste, and is rather expensive. Cooked many different ways. Aval (Indian): Flattened rice same as Poha Aviyal (South Indian): Mixed vegetables cooked with coconut and spice and soaked in buttermilk. Awaze (Eritrean and Ethiopian): Red-pepper paste used to give flavor to raw meat or certain mild sauces. Ayam Bunbu Bali (Indonesian): Grilled or fried chicken in a balinese sauce. Ayam Gulung Raja Udang Kraton Solo: Tender lobster tail wrapped in chicken breast and covered in a tamarind and truffle-laced wild mushroom demy glaze. Ayam Panggang Bumbu Rujak (Java): Chicken breast soaked in an aromatic blend of spices, and then char-grilled. Ayran (Turkish): A drink of beaten yogurt, cold water, and salt Azucar (Spanish): Sugar Azucar Glace (Spanish): Icing sugar B [Top] Baba Ghanouj (Lebanon): Roasted eggplant puree Baba Ghanoush (Egyptian): Middle Eastern eggplant dish Page 5 of 68 Babi Kecap Singa Raja (Bali): Pork tenderloin soaked in an exotic infusion of sweet soy, ginger, and orange rind. Babka (Polish): Dough, salt, sugar, raisins that are baked Baby Mouse Wine (China): Wine made from rice filled with baby mice. Bacalaítos Fritos (spanish): Deep-fried cod fish fritter Bacalao (Greece): Dried salted cod fish Bacalao Con Papas (Spanish, Dominican Republic): Cod fish cooked with potatoes and seasoning. Badam (Hindu): Almonds Badusha (Indian): Sweet flour cake topped with sugar syrup Bae Chu Boke Um (Korean) Chinese cabbage with special sauce. Bagel Sushi Roll (Japan): Smoked salmon, cream cheese, and scallions rolled with seaweed and rice. Baji (Indian): Potato covered with gram flour and fried. Bak Ku Teh (Singapore): “Pork Rib Tea Soup”; Ribs are dipped in soy sauce with chilies and consumed with steamed rice. Baklava (Turkey): Rich pastry with pistachio or walnuts baked between thin layers of dough and drenched with honey or syrup and flavored with cinnamon and lemon juice. Balinese Sambal Ling Cod: Fresh Ling cod fillets braised with exotic sambal sauce that blends chopped onions, and tomatoes with roasted spices such as coriander, aniseed, fenugreek, and turmeric. Served with steamed greens and coconut festival rice. Banana Spring Roll (Asian): Dessert containing crispy fried roll filled with banana, peanut butter, chocolate, and served with vanilla ice cream. Banane Pese (Hatian, Creol): Twice-fried plantain slice Banda (Nepali): Cabbage Banh Pa Bo (Vietnamese): Beef noodle soup. Heated beef stock to boiling and season with fish sauce and pepper. Page 6 of 68 Banku (Ghanaian): A thick starchy meal made from corn and cassava dough. It may be eaten with a stew or a variety of soups. Barany (Hungarian): Sheep Barbunja Jahni (Albanian): Green beans jahni Basmati Chawal (Hindu): Long grain rice Basquaise (France): Ham and tomatoes Basundi (Indian): A sweet made of milk Batagor (Indonesia): Appetizer of ground beef with vegetables placed in Tofu and deep fried. Batida De Fresa (Spanish): Strawberry shake Batida De Lechosa (Spanish): Papaya shake. Batido (de leche) (Spanish): Milkshake Bauernbrot (Germany): A dense, round loaf, also called German Farm Bread. BB (Bean Bran) Rolls: Crispy tofu skin wrapped with pork, shrimp and shiitake mushrooms with Malaysian white pepper served over a bead of steamed Shanghai bok choy. Beef Bourguignon (French): Beef marinated in wine, sprinkled with flour, and spices such as thyme and slow roasted. Beef Kofta (Egyptian): Beef and onions fried together Beef Rendang (Indonesian): Beef and onion sautéed in spicy paste of ginger, garlic, chili, and coriander. Beicon (Spanish): Bacon Belarusian (Slovens): Recipe for pork Bellota (Spanish): Acorn Berengena (Spanish): Eggplant Berbere (Ethiopia): Red pepper spice paste Besi Bela Bath (Indian): Spicy dish mixed with rice Page 7 of 68 Beurre (French): Butter Beyaz Penir (Turkish): A medium soft brined cheese Bhan Trang Cuon Tom (Vietnamese): Roll of